Kambu | bajra | pearl millet 1 cup Idli rice or Varagu | little millet 1/2 cup Urad dal 1/2 cup Methi seeds | venthayam 1 tsp Salt as needed Oil 1/2 tsp -1tsp for each dosa
Wash and soak the rice, bajra, urad dal and venthayam in a wide bowl for 3-4 hours.
Drain the water and grind this in a mixie or grinder into a smooth paste. Add ice cold water while grinding. Especially if you are grinding in a mixie use ice cold water as the mixie gets heated up so soon. Add salt and mix well. Ferment the batter for 6 hours.
Once the batter is ready, heat a dosa pan. Bring the batter to the right consistency. Pour a ladle full of batter to the pan and spread into a thin circle quickly. Drizzle oil to the dosa. Once it is cooked on one side, flip on the other side. Cook and take out from the pan.
Serve hot. Repeat the same procedure for the rest of the batter. The dosa tasted best when served hot.
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